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Peach Tart with Cinnamon (Vegan/Vegetarian)

Not gonna lie, I’m a baker and sometimes eating healthy and baking delicious desserts can clash; however, this time I’ve gone and created something that’s the best of both worlds.

This petite Peach tart clocks in at just 268 calories of whole food awesomeness per serving. And the good news is the whole tart is one serving. Or if you prefer, you can eat half of it for a mid-day treat and then save the rest for later. Either way, this recipe can easily fit into your dietary plan.

And just a note for those interested, this recipe is completely vegan/vegetarian friendly, can easily be modified for the gluten-free community by using GF Oats; and for the paleo guys, use 1/2 cup of pecans for the crust in place of the oats. Bam!

Begin by slicing peach into 1/4″ thin slices, lay each slice separately onto paper towel and cover with another paper towel. Gently press to remove surface moisture, then set aside.

Process oats and pecans in your NutriBulletusing the milling blade until a fine powder begins to form. (if you don’t have a NutriBullet, you can use a coffee grinder or food processor with a milling blade to make the oat/pecan flour.)

Add the 1 tsp of olive oil to the oat/pecan flour and hand mix with a fork until crumbles being to form. (if you can press the crumbles to form a dough, then you’re all set!)

Pour the crumbles mixture into the tart pan and using your thumbs work the mixture into all the corners until you have a thin layer on the bottom and the sides are built-up to the rim. Take a fork and press a few dimples into the center of the pan.

Pre-bake this crust in the oven at 350ºF for 5-8 minutes or until lightly baked. Remove from oven and let cool for a few minutes (2-3).

Now, take your brown sugar, cinnamon, allspice, and salt and mix together until well incorporated in a side bowl. Set aside.

Take your thinly sliced peaches (I’d suggest using the largest slices, by length, first) and lay them into the tart pan, circular-wise until you have one layer down, overlapping the peaches a bit as you go. Sprinkle this layer with some of the sugar and spice mix, evenly. Continue in this manner until you have another layer of peaches overlapping, and sprinkle the mixture again.

Once everything is layered, you should have a pretty rose made of peaches. Sprinkle any remaining sugar and spice mixture evenly over the peaches and place in the oven at 350ºF for 18-20 minutes or until peaches look golden brown and sugar is melted.

Remove from the oven and allow to cool in the spring pan for at least 2-3 minutes before serving warm.

Hi Jenny! If you wash your fruits and veggies thoroughly and carefully, then you should definitely leave the skin on. The peach skin is a pretty decent source of insoluble fiber; something you’re really not gonna find in a commercially made tart🙂